Pigs-in-a-Blanket with Hoisin and Scallion

Name: Pigs-in-a-Blanket with Hoisin and Scallion
Cook time: 30 minutes
Total time: 1 hour 10 minutes (including chilling)
Yield: Makes 32 pieces
Ingredients: 1 large egg; One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions; Chinese five-spice powder, for sprinkling; 2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each); 3 tablespoons hoisin sauce; 2 scallions, thinly sliced; Sesame seeds, for sprinkling

By Rhoda Boone

December 14, 2014

Image may contain Food Pastry Dessert and Bread

Photo by Andrew Purcell, food styling by Carrie Purcell

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

Cooks' Note:

If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Lightly dust with five-spice powder. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.

Recipe notes

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Recipe notes

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